Green & White Tortellini With Spring Veggies
photo by Kozmic Blues
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 226.79 g cheese tortellini
- 226.79 g spinach tortellini
- 9.85 ml olive oil
- 118.29 ml shallot, minced
- 1.23 ml crushed red pepper flakes
- 3 garlic cloves, minced
- 198.44 g jar roasted red peppers, cut into strips
- 709.77 ml Baby Spinach, rinsed
- 2.46 ml dried basil
- 59.14 ml parsley, finely chopped
- 396.89 g can marinated artichoke hearts, undrained
- 453.59 g asparagus tips, tips only
- 1 pecorino romano cheese
directions
- Cook tortellini according to package directions.
- Heat oil in a large frying pan.
- Saute shallots, red pepper flakes and garlic, about 2 minutes.
- Add roasted red peppers, artichoke hearts with liquid and asparagus tips and simmer 5 minutes on medium heat.
- Add spinach leaves, basil and chopped parsley and saute for another 2 minutes.
- Drain pasta.
- Pour sauce over pasta and toss lightly.
- Add Pecorino Romano cheese and stir thoroughly.
- Sprinkle extra romano over the top and serve immediately.
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RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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